Stovetop Chicken Pot Pie Image Posted on March 3, 2013 by sandersnm Share this:TwitterFacebookLike this:Like Loading... Related
Makes 6 to 8 servings
8 buttermilk biscuits
1 small sweet onion, diced
1 Tbsp canola oil
1 (8 oz) packaged sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4 oz) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8 oz) package 1/3-less fat cream cheese, cubed
1/2 (0.7 oz) envelope Italian dressing mix (about 2 tsp)
1 cup frozen baby peas, thawed
1. Bake biscuits according to package directions.
2. Meanwhile, sauté onion in hot oil in large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.